| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Chuck Blade Steaks 1" thick |
| 1 1/2 |
ts |
Adolphs Meat Tenderizer |
| 1 |
c |
Catsup |
| 1/2 |
c |
Water |
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Vinegar |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Prepared mustard |
| 1 |
ts |
Horseradish |
| 1 |
|
Clove Garlic, crushed |
INSTRUCTIONS
In a small saucepan, combine catsup, water, soy sauce, vinegar, brown
sugar, mustard, horseradish and garlic. Simmer for 10 to 15 minutes on back
of grill.
Moisten steak with water. Sprinkle evenly with half the tenderizer
and pierce deeply with a fork. Repeat on other side. Grill steak five
inches from medium-hot coals about 35 minutes, turning and basting
frequently with sauce.
TIP: Before barbequing, slash through fat on the outside of steaks at
one-inch intervals to prevent curling.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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